SUMMARY
The Executive Chef is responsible for planning, organizing, developing, and directing
the overall operations of the Culinary Department in accordance with current standards,
guidelines, and regulations governing our property, and as may be directed by the
Executive Director, to assure that quality nutritional services are provided on a daily
basis and that the department is maintained in a clean, safe and sanitary manner. This
position is at a WellQuest Living community. Hire, evaluate, coordinate, motivate,
monitor performance, schedule and supervise department staff in accordance with
company policy. Make recommendations to the Executive Director with respect to staff
evaluations, merit pay increases, reprimands, disciplinary actions and terminations.
Reports to: Executive Director.
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBLITIES
The essential duties and responsibilities described below are representative of those an
employee encounters while performing the basic functions of the position. While every
effort has been made to identify the essential functions of the position, it in no way states
or implies that these are the only duties you will be required to perform. The omission of
specific statements of duties does not exclude them from the position if the work is
similar, related or is an essential function of the position. Reasonable accommodation
may be made to enable qualified individuals with disabilities to perform the essential
functions of the position.
1. Hire, evaluate, coordinate, motivate, monitor performance, schedule and
supervise department staff in accordance with company policy. Make
recommendations to the Executive Director with respect to staff evaluations,
merit pay increases, reprimands, disciplinary actions and terminations.
2. Ensure the dining experience created for all residents, family members and
visitors is of high quality including menu selection, meal preparation, meal
presentation, food taste and meal service.
3. Conduct prepared in-service classes for all culinary staff according to a posted
schedule.
4. Plan, prepare, present and deliver all meals served within the property ensuring
that each meal is of top quality.
5. Maintain accurate budget, inventory and portion controls and work within the
guidelines set forth in the budget.
6. Maintain a sanitary work environment and conform to all local codes and policies
regarding proper storage, handling and serving of food.
7. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply
control.
8. Perform administrative duties such as completing necessary forms, reports,
evaluations, studies, etc., to assure control of equipment and supplies.
9. Maintain and organize a system for all required documentation, including staff
evaluations, purchase orders, menus, policies and procedures, personnel files, job
descriptions, etc.
10. Maintain a clean and orderly dining room(s) and kitchen(s).
11. Implement culinary policies as set forth by the Executive Director, the governing
body and all required Federal, State and City/County regulations.
12. Understand and ensure compliance with all Federal (Title 22) and state
regulations concerning the department.
13. Obtain and maintain Manager’s ServSafe Certification, as required.
14. Plans menu according to patterns described by law and through experience.
Ensure menu plans are followed at all times.
15. Process diet changes and new diets received from Health Services Director and
cooperate in the therapeutic and regular diet plans and menus to assure they are in
compliance with the physician’s orders.
16. Assist in developing methods for determining quality and quantity of food served.
17. Order all food within budget guidelines and maintain accurate inventories of food
on hand. Train other culinary personnel to only receive food orders that are
correct in quality, quantity and price.
18. Develop and implement culinary procedures that ensure that food is ready on time
and proper temperature levels are met.
19. Assist the Dietician to ensure that a resident’s culinary needs are fulfilled.
20. Visit residents regularly to determine special likes and dislikes in order to make
the Culinary Services Program individually tailored as much as possible.
21. Arrange for coverage of job duties within the department during employee
absences either through delegation or personal completion of duties.
22. Assist in the preparation of meals as necessary.
23. Assist in the preparation of the resident care plan and attends care plan
conferences, as needed.
24. Prepare an annual budget request for needed food, supplies, equipment, and
personnel requirements. Ensure monthly purchases and staffing patterns are in
accordance with approved budget.
25. Participate in daily “Stand-Up” meetings to communicate key issues within the
department.
26. Aid in community marketing effort through demonstrated proficiency and
willingness to prepare food items, conduct community tours, participation in all
required marketing events and through positive/friendly interaction with all
potential residents, family members and referral sources.
27. Plan and prepare food items for activities, marketing and special events, as
requested.
28. Display tact and friendliness when dealing with residents, families and visitors.
29. Communicate any observed or suspected resident change of condition to a
supervisor immediately.
30. Maintain a safe and secure environment for all staff, residents and guests,
following established safety standards.
31. Encourage teamwork through cooperative interactions with co-workers and other
departments.
32. Support a positive and professional image through actions and dress.
33. Performs other duties consistent with the position as assigned by the Executive
Director.
MINIMUM QUALIFICATIONS
Education: High school education or equivalent. College courses
or other education in food service and/or management
preferred.
Completion of an ADA approved course in quantity
food purchasing, production, service and nutrition,
preferred.
Experience: Experience as a supervisor or head cook preferred.
Mathematical
Skills:
Ability to make moderately complex mathematical
calculations.
Ability to make close estimates of quantities of food
needed.
Reasoning Skills: Ability to follow approved, standardized recipes and
menus for regular and therapeutic diets.
Ability to make independent decisions with work
without supervision.
Oral/Written
Communication Skills
Ability to interact tactfully with residents and family
members, staff and general public.
Ability to make decisions in stressful situations.
Ability to communicate directions to all levels of
employees, both in writing and verbally.
Equipment Used: Standard food production equipment for quantity food
preparation.
Personal computer
Physical Effort: Be mobile and able to perform physical requirements
of the job. Good physical health verified by a health
screening, including a chest x-ray or an intradermal
test result not more than 6 months prior or seven (7)
days after employment.
Personal Characteristics: Possesses good character and displays high degree of
personal integrity. Displays sincere compassion
towards cognitively impaired older adults.
Demonstrates genuine concern for the physical and
emotional needs of older people and their families.
Working Conditions: Well-lighted, air-conditioned health care environment.
Ability to withstand extremes of heat and cold; ability
to withstand odors from food preparation.
Other:
(As required by Title 22)
Employee must pass a criminal record clearance prior
to beginning work in the community.
